Fresh Fridays: Chimichurri Verde

Starting today, we introduce Fresh Fridays where we will provide you with an easy-to-make recipe that is guaranteed to impress your family, friends or next guests.  Some of the best main courses, side dishes, sauces and desserts that you have at a restaurant are among the simplest to make at home.  At times we will offer more advanced recipes but will always ensure that we’ve explained any techniques or elements needed in a previous post for you to reference.

For the first Fresh Friday we wanted to introduce you to our favorite dipping sauce/marinade, chimichurri.  There are two main versions of chimichurri: a verde (green) herb-based version or a darker, thinner variation which typically consists of tomatoes, onions and cilantro, among a few other ingredients.  Today we’ll be presenting the recipe for a chimichurri verde.

The recipes can all be modified and tweaked to your individual liking.  The following recipe was developed to be served with grilled shrimp or scallops, and is the perfect flavor component for an appetizer or light summer meal.  Enjoy!


1 cup vegetable oil

1 cup extra virgin olive oil

1 cup rice vinegar

1 cup dry white wine (preferably an Argentinean one!)

1 cup hot but not boiling water

2 bunches scallions, finely chopped

1 bunch parsley, finely chopped

1/2 bunch cilantro, finely chopped

1/2 cup minced garlic

zest and juice of 2 lemons and 2 limes

1/2 cup sugar

2 crushed bay leaves

1/4 cup dried oregano

salt and white pepper to taste


Combine all ingredients and mix thoroughly with whisk to distribute all ingredients evenly.

Let the chimichurri rest in an airtight container at room temperature for approx. 4 hours to allow the liquids to absorb the flavors of the solid ingredients, and the dried herbs to “soften”.

Prepare shrimp or scallops for grilling by skewering and marinating in chimmichuri verde in a shallow covered container for 30 minutes in refrigerator.  Grill at medium/high heat, basting with reserved chimmichuri while grilling to desired doneness.  Serve with small cups of reserved room temperature chimmichuri verde for dipping.  The remaining chimmichuri verde (not used for marinating) can be kept refrigerated in an air tight container for 2 + weeks.

You can download a PDF version of this chimichurri verde recipe.

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2 Responses to “Fresh Fridays: Chimichurri Verde”

  1. Ken Burgin Says:

    Nice blog! I just saw your comment on Chris Brogan’s blog about how you are using social media for restaurant marketing – looks like you’re using a great variety of tools to promote your business.

    I’ve added you to my RSS feed – keep up the good work!


  2. Meat the Press Mondays [9/2/08] « Prime Cuts Says:

    […] Top Posts Tips on Choosing the Proper GrillBuild the Perfect Fire for GrillingFresh Fridays: Chimichurri Verde […]

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